Tuesday, July 13, 2010

Salmonella: It's Not Just for Chicken and Eggs Anymore.

Posted By on Tue, Jul 13, 2010 at 7:00 AM

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How does a salmonella outbreak come from a meat production facility that's following all the rules? The Providence Journal investigates the strange case of Daniel, Inc., a sausage-curing company in Rhode Island with a perfect food safety track record for 34 years. That is, until the company's meat caused a salmonella outbreak in 44 states. But it wasn't the meat ... it was the pepper.

The Centers for Disease Control released a study linking salmonella to guacamole and salsa served in restaurants. According to NPR the organization has linked 4% of the salmonella outbreaks over a 25 year period to the Mexican condiments.

Pay no mind to Frankenfish. Seafood giants like Red Lobster, Long John Silvers, and McDonald's have jumped on the eco-friendly fish wagon by working with scientists to embrace sustainable seafood. The Wall Street Journal reports that, twenty years ago, overfishing of North Atlantic cod led McDonald's to start using a blend of five kinds of whitefish in its Filet-o-Fish sandwiches.

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